Grilled Corn and Radish Salad

serves 2

1 Jalapeño Sliced in Half Lengthwise (seeds removed if desired)

1/2 Red Onion, Quartered - Root End Kept In Tact

Olive Oil for Drizzling

8-9 Fresh Radishes, cleaned and halved (or quartered depending on size)

1 Tbsp Salted Butter

Salt and Pepper

2-3 Ears Fresh Sweet Corn, Shucked

Handful of Pepitas (Pumpkin Seeds)

2 Small Heads of Baby Gem or Other Small Crisp Lettuce

Dressing

100 Grams Thick Yoghurt or Labneh

Juice of 1 Lime

A Few Pinches each of Smoked Paprika and Cumin

Salt and Pepper

50-60 Grams Blue Cheese

Heat your grill. Drizzle the onion and jalapeño with olive oil and season with salt and pepper. In a grill safe pan, place the butter and sliced radishes, season with salt and pepper. Place the pan of radishes on the grill as well as the onion pieces, jalapeño and corn. Cook for 7-10 minutes over medium low flame until the corn, onions and jalapeño are lightly charred and softened and the radishes are slightly browned and fork tender.

For the dressing, combine all the ingredients in a bowl along with a few splashes of water to loosen and whisk to combine - it will be a little textured (lumpy) due to the blue cheese.

Assemble your salad by arranging the lettuce leaves on the bottom. Top with the slivers of grilled onion. Chop the jalapeño into smaller pieces and remove the corn kernels from the cob with a sharp knife. Add the radishes, pumpkin seeds and spoon over the dressing. Season with a sprinkle of flakey salt to finish.